This delicious fennel gratin by Nigella is a creamy and comforting side dish that’s both quick and easy to prepare. With just a few common ingredients, you can whip up this dish for any meal. The blend of rich flavors and the beautifully bronzed top makes it a standout on your table!
Ingredients Needed:
- 1 kg / 2.2 lbs fennel (preferably 2 large bulbs)
- 250 ml / 1 cup dry white vermouth
- 75 g / 2.6 oz Gruyère cheese
- 2 fat cloves of garlic
- 250 ml / 1 cup double cream
- 2 tsp sea salt flakes (or 1 tsp fine sea salt)
- A good grinding of pepper
- 1 x 15 ml / 1 tbsp Dijon mustard
How To Make Fennel Gratin Recipe?
- Preheat Oven: Heat the oven to 200°C (400°F) or 180°C (350°F Fan).
- Prepare Fennel: Cut off the stems from the fennel. Halve the bulbs, remove most of the core, and cut each half into 3 or 4 wedges. Save the offcuts for stock and the fronds for salads.
- Cook Fennel: Place the fennel wedges in a heavy pan with a lid (about 22 cm / 9 in diameter). Pour the vermouth over the fennel and bring it to a boil with the lid on. Turn down the heat and let it simmer for about 15 minutes, until the fennel is soft when poked with a fork. Check after 10 minutes. Remove from heat and transfer the fennel to a shallow baking dish (about 25 cm / 10 in diameter or a 2-liter / 2 quart gratin dish). Keep the cooking liquid.
- Make Cream Mixture: Grate the cheese and peel the garlic. In a jug, measure the double cream, mince or grate in the garlic, add the sea salt, pepper, grated cheese, and Dijon mustard. Stir in the reserved vermouthy fennel juices.
- Combine: Whisk the mixture and pour it over the fennel in the dish. Use a spoon and fork to turn the fennel so it’s well coated, keeping it in a single layer. Press down slightly to submerge the fennel, but it’s okay if some is sticking out.
- Bake: Bake in the oven for 1 hour, until the gratin is bubbling and browned on top. Let it sit for about 10 minutes before serving.
Recipe Tips:
- Choose Fresh Fennel: Make sure the fennel bulbs are firm and white without browning. Fresh fennel gives the best flavor and texture for the gratin.
- Simmer Until Tender: When cooking the fennel in vermouth, ensure it’s soft when poked with a fork. This step makes the final dish extra creamy and flavorful.
- Grate Cheese Finely: Grate the Gruyère finely so it melts evenly throughout the cream mixture. This helps create a smooth, rich topping.
- Mix Garlic Well: Mince or grate the garlic finely and mix it well into the cream to avoid strong garlic chunks. Even distribution enhances the overall taste.
- Press Fennel Down Slightly: When placing the fennel in the baking dish, press it down a bit to submerge it in the cream, but let some pieces stick out. This balance gives a mix of soft and crispy textures.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Fennel Gratin cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Place a portion of Fennel Gratin on a microwave-safe plate and cover loosely. Heat on medium power for 2-3 minutes, checking halfway to ensure it’s evenly warmed.
Nutrition Facts:
Serving Size: 1 serving (approximately 250g)
- Calories: 318 kcal
- Total Fat: 16 g
- Saturated Fat: 5 g
- Cholesterol: 27 mg
- Sodium: 711 mg
- Potassium: 527 mg
- Total Carbohydrate: 34 g
- Dietary Fiber: 9 g
- Sugars: 13 g
- Protein: 13 g
Try More Nigella Lawson Recipes:
- Nigella Celeriac and Anchovy Gratin
- Nigella Carrot Cake Muffins Recipe
- Nigella No-knead Bread Recipe
Nigella Fennel Gratin Recipe
Description
This delicious fennel gratin by Nigella is a creamy and comforting side dish that’s both quick and easy to prepare. With just a few common ingredients, you can whip up this dish for any meal. The blend of rich flavors and the beautifully bronzed top makes it a standout on your table!
Ingredients
Instructions
- Preheat Oven: Heat the oven to 200°C (400°F) or 180°C (350°F Fan).
- Prepare Fennel: Cut off the stems from the fennel. Halve the bulbs, remove most of the core, and cut each half into 3 or 4 wedges. Save the offcuts for stock and the fronds for salads.
- Cook Fennel: Place the fennel wedges in a heavy pan with a lid (about 22 cm / 9 in diameter). Pour the vermouth over the fennel and bring it to a boil with the lid on. Turn down the heat and let it simmer for about 15 minutes, until the fennel is soft when poked with a fork. Check after 10 minutes. Remove from heat and transfer the fennel to a shallow baking dish (about 25 cm / 10 in diameter or a 2-liter / 2 quart gratin dish). Keep the cooking liquid.
- Make Cream Mixture: Grate the cheese and peel the garlic. In a jug, measure the double cream, mince or grate in the garlic, add the sea salt, pepper, grated cheese, and Dijon mustard. Stir in the reserved vermouthy fennel juices.
- Combine: Whisk the mixture and pour it over the fennel in the dish. Use a spoon and fork to turn the fennel so it’s well coated, keeping it in a single layer. Press down slightly to submerge the fennel, but it’s okay if some is sticking out.
- Bake: Bake in the oven for 1 hour, until the gratin is bubbling and browned on top. Let it sit for about 10 minutes before serving.
Notes
- Choose Fresh Fennel: Make sure the fennel bulbs are firm and white without browning. Fresh fennel gives the best flavor and texture for the gratin.
- Simmer Until Tender: When cooking the fennel in vermouth, ensure it’s soft when poked with a fork. This step makes the final dish extra creamy and flavorful.
- Grate Cheese Finely: Grate the Gruyère finely so it melts evenly throughout the cream mixture. This helps create a smooth, rich topping.
- Mix Garlic Well: Mince or grate the garlic finely and mix it well into the cream to avoid strong garlic chunks. Even distribution enhances the overall taste.
- Press Fennel Down Slightly: When placing the fennel in the baking dish, press it down a bit to submerge it in the cream, but let some pieces stick out. This balance gives a mix of soft and crispy textures.
Nigella Fennel Gratin